Roasted Butternut Squash with Dukkah
I tasted this dish at Bar Moruno Restaurant at the Grand Central Market in Los Angeles just before they shuttered their doors. Glad I didn't miss it! Here's my version of what I tasted. Dukkah is an Egyptian spice blend comprised of toasted spices, nuts and seeds. In this recipe, the nuts are kept whole and mixed into the browned butter and honey. Traditional Dukkah is a dry mixture to sprinkle over salads by chopping the cashews and skipping the butter and honey.
Servings: 6
Calories: 494kcal
Ingredients
- 2 pound butternut squash cut in half lengthwise
Dukkah
- 2 cups cashews left whole
- 1/3 cup + sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup butter
- 1/4 cup honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 ounces baby arugula leaves
Instructions
- Preheat oven to 375°. Cut butternut squash in half lengthwise. Remove the seeds and place butternut squash halves, skin side up on a baking sheet. Roast for about 40 minutes or more, depending on how large the squash is. Insert a meat fork in wide part of the flesh. It is done when it is soft.
- While squash is roasting, make Dukkah. In a skillet on medium-high heat, toast the cashews, sesame seeds for a minute. Add cumin and coriander and toast for another minute. Remove Dukkah to a plate. In the same skillet, melt butter and wait for it to achieve a dark golden brown color. You will smell the nutty aroma when it is ready. Turn off the heat. Add the honey and Dukkah mixture, salt and pepper and warm through. Set aside. You will need to rewarm just before serving.
- When squash is cooked, slice it into wedges. Scatter the arugula on a platter, place the squash wedges on the arugula and pour over the Dukkah and butter-honey sauce. Amazingly delicious!
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 494kcal